Scorpion pasta

I have been making this for about 20 years and is a regular fall back when everyone is hungry and starting to prowl around the kitchen looking hopefully into an apparently empty fridge.    I suspect most families have a variation of this.  You need:

• streaky bacon
• a pack of uncooked or cooked prawns.  I like the large ones but any size will do.
• about 2cm of root ginger sliced into thin match sticks
• three cloves of garlic thinly sliced
• olive oil
• crème fresh
• grated parmesan.
• some cooked peas
• For the pasta, I think this works best with tagliatelle.

While the pasta is cooking, thinly slice your bacon and cook it in a little olive oil, after a few minutes add the ginger and garlic and cook for just a couple of minutes.  Add the prawns and peas and coat in the olive oil.  Once the pasta is cooked drain it, leaving just a little cooking water in the bottom of the pan.  Add the bacon and prawn mixture, a good dollop of  crème fresh and a handful of grated parmesan.  stir it all up, season with salt and pepper and serve it steaming hot.

Why scorpion pasta?  It's what Rowan used to call it when he was little.  I loved his sense of the exotic, not least because I am pretty sure he had never seen a scorpion, while prawns were regularly on the menu!